If one type of chocolate isn’t enough, Triple Chocolate Brownies are here to satisfy all your chocolate cravings. These homemade brownies from scratch are fudgy, chewy, and packed with dark, milk, and white chocolate chunks in every bite. The melty chocolate pockets make every mouthful decadent, while the brownie base is rich and chocolatey without being too sweet.

Making brownies from scratch means you can enjoy that perfect gooey texture and control just how chocolatey you want them to be – perfect for chocoholics and anyone who loves a seriously indulgent treat.

Why You’ll Love These Triple Chocolate Brownies

Ultimate chocolate fix – three types of chocolate make these homemade brownies from scratch extra special.
Fudgy and chewy – perfectly dense in the middle with slightly crisp edges.
Easy to make – no fancy techniques required, just melt, mix, fold, and bake.
Customisable – add more chocolate chunks or nuts for extra texture.

Perfect for sharing – ideal for parties, bake sales, or a chocolatey treat anytime.

Ingredients Breakdown

Butter and sugar – form the rich, fudgy base that keeps the brownies from scratch chewy.
Eggs – give structure and hold the chocolate chunks in place.
Flour and cocoa powder – balance the richness and provide the dense, fudgy texture.
Dark, milk, and white chocolate chunks – melt into pockets of gooey chocolate throughout every bite.
Salt – enhances the chocolate flavours and keeps the sweetness from feeling overpowering.

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Equipment

Ingredients

115 grams unsalted butter, melted ½ cup
200 grams granulated sugar 1 cup
2 large eggs
1 teaspoon vanilla extract
65 grams plain (all-purpose) flour ½ cup
50 grams unsweetened cocoa powder ½ cup
¼ teaspoon salt
90 grams dark ½ cup
90 grams milk chocolate chips ½ cup

90 grams white chocolate chips ½ cup

Instructions

Preheat oven to 350°F (175°C). Line an 8-inch (20cm) square tin with parchment paper.
In a large bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla and beat until glossy.
Sift in the flour, cocoa powder, and salt. Gently fold until just combined – don’t overmix.
Stir in all three types of chocolate chips, saving a small handful to sprinkle on top.
Pour the batter into the prepared tin and spread evenly. Sprinkle over the reserved chocolate chips.
Bake for 30–35 minutes, until the edges are set but the centre is still slightly gooey. A skewer should come out with a few moist crumbs.
Allow to cool completely in the tin before slicing into squares.

Storage

Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. These triple chocolate brownies also freeze beautifully – just wrap well and thaw before eating.